Good morning, friends, and Happy Friday! I figured I’d type a quick post to let you know I survived last night’s half-marathon—and I have the t-shirt to prove it!
A race recap should be up later this afternoon; it was an extremely tough race mentally, and by far the most challenging thing I’ve ever done. I still can’t believe I finished; it was that tough.
My 9 p.m.-dinner following the 13.1 miles lacked starches—I wasn’t hungry at all, but I forced myself to eat grilled chicken, roasted veggies, plus one four of my sister’s chocolate chip cookies—so I woke up craving carbs. (My stomach actually started growling at 5 a.m., and I considered eating a pre-breakfast snack—has this happened to anyone else?) Enter pancakes.
I followed Tina’s recipe, and although these flapjacks look like hot messes, they tasted delicious!
- 1 banana
- 1 egg
- 1 huge scoop of nut butter
Directions: Blend ingredients in food processor (or mash by hand) and cook batter like a regular pancake. FYI: Medium-low heat works best. Otherwise, you’ll burn that bad boy!
I used almond butter and mashed the ingredients by hand. The batter made two medium-sized pancakes, and I topped the pile with another scoop of almond butter.
Today’s looking like it’s going to be a low-key, which is fine by me; I need to rest and recover for Sunday’s triathlon.
Question of the morning: Are you a pancake or waffle person? I don’t remember the last time I ate/made waffles from scratch, but I sure do love the frozen Kashi ones. However, if I could have either homemade flapjacks or waffles, I’d pick pancakes.